🍁 Pumpkin Ricotta Galette 🍁

Ingredients serves for 3-4 people For the dough: 160g pastry flour 180g all-purpose flour 25g parmesan cheese (optional) ½ tsp salt 140g unsalted butter, cold 6-8 tablespoons water, ice cold

For the filling: 1 small pumpkin 5-6 small red onion 200g ricotta cheese ½ orange, zest, and juice Fresh thyme Salt, pepper, rosemary, and olive oil 40g feta cheese

For the topping: Sesame seeds 1 egg to brush the dough

Steps: 0. If you feel lazy to make the crust get a pre-made one from the supermarket (highly recommended REALLLY lazy 🙃)

For the crusty dough, whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Drizzle in 5 tablespoons of ice-cold water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.
Pat the dough into a disk, wrap it, and refrigerate for 30 minutes.
Preheat the oven to 200C and Lightly grease (or baking paper) the baking sheet.
Cut the onions (in four) and pumpkin (into cubes) and season it with salt, pepper, rosemary, and olive oil.
Place the seasoned onion and pumpkin into the baking sheet and roast them until they are tender.
After pumpkin and onion is roasted, separate 1/6 of the onion and pumpkin mix, blend it until they are smooth.
In a bowl, add the blended pumpkin mixture, 200g of ricotta cheese, orange zest and juice, fresh thyme, ½ tbp salt and some black pepper and mix it until they come together smoothly.
Take the dough from the fridge and roll the dough into a 28 cm circle on a baking paper.
Spread the ricotta mixture over the dough, leaving a 3 cm wide bare strip along the perimeter.
Fold the bare edges of the dough towards the centre.
Brush the folded edges of the crust with egg wash, crumble some feta on the filling and sprinkle a generous amount of sesame seeds on the galette.
Bake the galette at 180C for 30-40 minutes, until the crust is golden brown.
After galette is cooked garnish with some fresh thyme 🌿

Enjoy! 🫧

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